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Now, let’s get onto the fun stuff…the food! This yummy dish puts a twist on the taco. We love to grill chicken and do fajitas and tacos quite a bit. Getting tired of the the traditional southwest flavors, I decided to use an Asian marinade for the chicken and pair it with slaw. The chicken has a slight kick from the chili powder, and the sweetness of the slaw dressing pairs really well alongside it, wrapped in the tortilla.
- 2 pounds boneless chicken breast or tenderloins
- ½ cup soy sauce
- ½ cup red wine vinegar
- ⅓ cup packed brown sugar
- 1 tablespoon Cajun seasoning
- 1 tablespoon chili powder
- 1 small head Napa cabbage, thinly sliced
- ½ head purple cabbage, thinly sliced
- 2 carrots, shredded
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 1 bunch green onions, thinly sliced
- ½ cup cilantro
- 2 tablespoons Sesame seeds, toasted (plus more for garnish if desired)
- ⅓ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- Juice of 1 lime, about 3 tablespoons
- ¼ cup honey
- 2 tablespoons packed dark brown sugar
- 1 tablespoon Hoisin sauce
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 16 Corn or flour tortillas for serving
- Cilantro for garnish
- Sesame seeds for garnish
- Combine the soy sauce, red wine vinegar, brown sugar, Cajun seasoning and chili powder in a small bowl.
- Whisk until combined and sugar has dissolved.
- Pour marinade over chicken and place in the fridge for a few hours.
- In a large bowl, combine all the slaw ingredients and toss to combine. Cover and refrigerate until ready to serve. Don't toss with the dressing until serving time.
- For the dressing: Place all of the ingredients in a jar. Cover and shake until combined. Let sit for at least 30 minutes for the flavors to combine.
- When ready to serve, grill the chicken and set aside to rest. Slice into strips. Toss the slaw with the dressing. Add chicken and slaw to a tortilla and garnish with extra cilantro and sesame seeds.
- Cook's Note: This recipe will make more slaw than you will need for just the tacos. You can easily cut the ingredients in half, but I like to not dress it all and then have some for later in the week.
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